Garlicky Gorgonzola Dip

    15 minutes

    Stir together this easy, tangy Gorgonzola cheese dip flavoured with garlic, red wine vinegar, lemon juice, red onion and parsley. You can use other blue cheese if you wish.

    32 people made this

    Serves: 12 

    • 250g Gorgonzola cheese, crumbled
    • 1/2 red onion, minced
    • 1/2 bunch parsley, finely chopped
    • 2 cloves garlic, minced
    • 2 tablespoons red wine (40ml) vinegar
    • 1 tablespoon (20ml) lemon juice
    • 1/3 cup (85ml) olive oil

    Preparation:15min  ›  Ready in:15min 

    1. Mix together the Gorgonzola cheese, onion, parsley and garlic in a bowl until well blended. Whisk together the vinegar, lemon juice and olive oil in a separate bowl until well blended. Stir the vinegar mixture into the cheese mixture until well blended. Refrigerate at least 4 hours, or longer. Serve at room temperature.

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    Reviews in English (27)


    A very different recipe. Next time I will cut back on the oil. I will also add olives and maybe the addition of a mild cheese. This gets better as it ages. UPDATE: I have my sister addicted to this recipe. She request that I bring it to all our gatherings. You can change this recipe up with any chesse you want and it will turn out the bomb! I made it with feta, cheddar, and blue chesse. It is still wonderful. LOVE, LOVE this recipe! Oh yes, I added olives to it and no one can stop eating once they start!  -  16 Mar 2008  (Review from Allrecipes USA and Canada)


    This was really good. I added a few black olives and a little less olive oil.  -  25 Jul 2010  (Review from Allrecipes USA and Canada)


    This dip was good, i did make some changes. I halved the recipe first of all because my husband doesnt like gorgonzola. I added a little more lemon juice, a heaping Tbs of sourcream, and it definately need something else so i added a lot of cracked black pepper, and a couple of pinches of crushed red pepper. It sure was good though, on some ritz crackers or whole wheat crackers, i enjoyed it. THank you!  -  16 Mar 2008  (Review from Allrecipes USA and Canada)